Cooking from Scratch

Cal

Well-Known Member
My Mom wanted a pot roast. I found two recipes that sounded suitable: Delia Smith's English Pot Roast or Julia Child's Beouf a la Mode. Much to my surprise my Mom chose the Julia Child version. It is within an hour of being finished and I cannot begin to describe how enticing and utterly delicious it smells! Oooooooohhhhhh!
 

Phil Owl

Well-Known Member
Love cooking from scratch! My SO was majorly impressed by that fact. One of our favorite together things (besides dancing and hiking) is cooking. Among our favorites are chili, chicken stir fry, yellow or red Thai curry chicken and veggies, Pad Thai. Just so much healthier and generally less expensive (and in the end, less aggravation) than many restaurants. Got a lot more awareness of what goes on behind the scenes since regularly watching Gordon Ramsay's Kitchen Nightmares.
 

dancelvr

Well-Known Member
Every year about this time, I get the urge to make soup. This year it was pinto bean soup with onions, and split pea with onions and a little barley. Big batches, both. My freezer is stocked!
 
Realized I only had a couple days left and a lot of miscellaneous produce / leftovers in my fridge, and made the snap judgment to make a quinoa pilaf with onions, red peppers, mushrooms, and some seared chicken. The results were so tasty that there's a high likelihood it'll be heavily featured in future rotations as a planned dish rather than an inventive way to burn through my produce drawer.
 

Loki

Well-Known Member
Every year about this time, I get the urge to make soup. This year it was pinto bean soup with onions, and split pea with onions and a little barley. Big batches, both. My freezer is stocked!
Soup is a good winter meal for those of us in the warmth-challenged regions - warms you up and fills you up (depending what's in it). I've been experimenting with lentil soups. Not 5-star, but not bad.
 

fascination

Site Moderator
Staff member
dtr did something with tomatoes, onion, ramen, sesame oil, and sriracha last night....probably wasn't particularly healthy but it was delicious if you like things that make your nose run...I too, really enjoy just about anything stew-like in the winter....my mom always made ham and navy bean, with a splash of apple cider vinegar....loved that
 

dancelvr

Well-Known Member
Soup rocks! My Mom made the navy bean and ham hock soup too. (Also a split pea and ham.) As a vegetarian, I leave out the ham, but I still love it. I have a special seasoning packet I use, and I don't even miss the meat.

I also add lentils to my veggie soup, to give it some bulk and flavor. Lentils are awesome.
 
Homemade mac n cheese while visiting the 'rents...it's a shame my family didn't discover this earlier in our lives, but we're making up for lost time!

Of course, it had to have bacon, broccoli, and roasted red peppers in it to complement the three cheeses.
 

Loki

Well-Known Member
Can't handle any form of pea soup since a college roommate had way too much if it before a heavy drinking bout. Talk about recreating an "Exorcist" scene... :eek:
 

Cal

Well-Known Member
I have a recipe that calls for a very English thing - mushroom ketchup. Of course, it doesn't exist in any grocery stores or supermarkets in my area. So, I found a few recipes and I'll tackle it this afternoon. I just hope that it "cures" in time to use it in the main recipe tomorrow.
 

dancelvr

Well-Known Member
I have a recipe that calls for a very English thing - mushroom ketchup. Of course, it doesn't exist in any grocery stores or supermarkets in my area. So, I found a few recipes and I'll tackle it this afternoon. I just hope that it "cures" in time to use it in the main recipe tomorrow.
How did the mushroom ketchup turn out?
 
Got an entire cookbook dedicated to Mac n cheese for Christmas, and I've been on quite the kick with it...not exactly a perfect mesh with my leaner and fitter New Years plan, but it's delicious!
 

Cal

Well-Known Member
The mushroom ketchup is pretty good. The best way to describe it is that it's similar to worcestershire sauce. It wasn't all that difficult to make. The really time-consuming thing was that it needs to be strained, and I didn't have any cheesecloth. So I strained it through a coffee filter, which took FOREVER. It's got a really rich flavor and it's supposed to keep well for quite a while, so I'll use it to flavor soups, other sauces, condiment for meat, etc.
 

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